How To Make Bibingka Galapong / Filipino Baked Rice Cake (Ube Flavor)
Servings: 12 muffins (2 x 1 1/2 inch muffin tin)
If you enjoy a sweet and savory cake and dessert, you will absolutely love this Filipino bibingka galapong. It has an amazingly rich taste without overly sweet and a nice soft chewy texture and nice ube (purple yam) aroma. It is naturally gluten-free cake you will love to make often because they are so easy to put together too.
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Ingredients
Dry ingredients:
- 125 gr glutinous rice flour 1 cup + 2 Tbsp
- 42 gr rice flour 6 Tbsp
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet ingredients:
- 270 ml coconut milk 1 cup + 2 Tbsp
- 113 gr sugar 1/2 cup + 2 Tbsp
- 2 large eggs from 50-gram egg without a shell
- 35 gr melted butter 2 1/2 Tbsp
- 1 tsp ube extract
Toppings:
- 1 cup shredded cheese
- ½ cup unsweetened grated coconut
- 1 homemade salted eggs cut into 12 thin slices, or use store-bought cooked salted eggs
To line the pan:
- 5 sheets banana leaves thaw if frozen
- Cooking oil or use melted butter to brush the banana leaves
- Slices of cold butter
Instructions
Steam the grated coconut:
- Steam the grated coconut over high heat for 5 minutes. They last longer when you steam them. Set aside to cool down when you prepare other things
Line the muffin pan:
- I use a standard muffin tin, which has 12 wells and 2 x 1 1/2 inch in size. Soften the banana leaves by scalding with hot water so they are flexible. Wipe the banana leaves clean with a damp cloth, cut into about 5 x5 inch square pieces. You will need 12 pieces. Allow some extra in case the banana leaves are torn
- Line the muffin tin with the banana leaves and use kitchen shears to trim off the excess on top, but allow some extra as the banana leaves shrink when heated. Brush the leaves with cooking oil all over
- If you don't have banana leaves, simply use cupcake liners if you like or brush the muffin tins with melted butter or cooking oil to prevent sticking
Prepare the cake batter:
- Preheat oven to 190 C (375 F). Mix coconut milk, sugar, eggs, melted butter and ube extract in a large mixing bowl. Whisk to combine everything. Sift in the dry ingredients using a flour sifter or a sieve
- Use a rubber spatula to fold the dry ingredients into the wet until they are combined and no lumps are seen. Strain the batter to get rid of lumps if necessary. Alternatively, you can put everything in the blender and blend until smooth. Allow 10 minutes to rest if you use a blender so there won't be so much air bubbles
Bake:
- Pour the cake batter into the prepared muffin tins, about 3/4 full. Please don't fill up all the way as the cake will rise and overflow
- Top with half of the shredded cheese and top with one slice of salted egg. Put the tray in the oven, middle rack and bake for 20-25 minutes or until the cake tester comes out clean
- Spread with some butter slices while they are still warm and the butter will melt. Let them cool down completely and they can be kept at room temperature for 2-3 days
Serve:
- When ready to serve, top with more shredded cheese and grated coconut. I suggest only add these toppings when you are ready to serve them as grated coconut spoils easily and can't be kept at room temperature
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